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Soft Ginger-Molasses Cookies and Ginger Syrup

Author: PJ Hamel

Soft Ginger-Molasses Cookies and Ginger Syrup Recipe

Dark, rich, and soft/chewy, these are everything you'd expect in an old-fashioned ginger-molasses cookie. For a slightly lighter cookie with milder, more "gingery" flavor, substitute ginger syrup (recipe below) for some of the molasses, as directed. Read our blog about these cookies, with additional photos, at Flourish.

At a glance

about 3 1/2 dozen palm-size (abut 3") cookies
Nutrition information


Choose your measure:


  • 1 cup unsalted butter
  • 1 cup sugar
  • 1/2 cup molasses OR 1/4 cup molasses + 1/4 cup ginger syrup
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cloves or allspie
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • sugar, for coating; pearl sugar; sparkling white (coarse) sugar; or granulated sugar

Ginger syrup

  • 4 cups fresh ginger root, unpeeled, cut into 1/8" to ¼" slices (a food processor makes short work of this task)
  • 3 1/2 cups sugar
  • 3 1/2 cups water


  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
  2. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.
  3. Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices.
  4. Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.
  5. Stir in the flour.
  6. Scoop the soft dough into 1 ½" balls; a tablespoon cookie scoop works well here.
  7. Roll them in granulated sugar, coarse sugar, or pearl sugar.
  8. Space the cookies on the prepared baking sheets, leaving about 2 ½" between them.
  9. Bake them for 10 minutes. The centers will look soft and puffy; that's OK.
  10. Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
  11. To make easy, pretty shaped cookies, use a cutter smaller than the cookie to cut a shape from the center of each cookie, while the cookies are still mildly warm. Serve both the original cookies, and the shapes you've cut from them.
  12. To make ginger syrup: In a large, heavy saucepan, bring the ginger, sugar, and water to a boil.
  13. Boil the mixture for 45 to 60 minutes, until it registers 216°F to 220°F on an instant-read or candy thermometer. The lower temperature will give you a thinner syrup, one that's easy to stir into drinks; the higher temperature will yield a thicker syrup, better for baking. You can't tell how thick the syrup will be while it's still hot; you have to go by its temperature, as it'll thicken as it cools.
  14. Remove the pan from the burner and carefully strain the syrup into a non-reactive container. Store in the refrigerator indefinitely. Yield: about 2 1/4 cups syrup.

Nutrition Information

  • Serving Size 1 cookie
  • Servings Per Batch 42
Amount Per Serving:
  • Calories 180
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 130mg
  • Total Carbohydrate 33g
  • Dietary Fiber 0g
  • Sugars 25g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.